Torta à la dinde grillée
avec salade de chou mexicaine
Cette torta de dinde est un sandwich d'inspiration mexicaine! Les tortas sont un délicieux plat de rue qui peut être garni de toutes sortes de choses.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Portions de poitrine de dinde
1 cs
Assaisonnement mexicain
(Peut contenir Arachides, Sésame, Soya, Sulfites, Noix, Blé, Lait, Moutarde)
2 pièce(s)
Pain artisan
(Contient Soya, Blé, Lait Peut contenir Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
1 cc
Poudre de chipotle
1 pièce(s)
Lime
1 pièce(s)
Oignon rouge
¼ tasse(s)
Feta, émietté
(Contient Lait)
7 g
Coriandre
113 g
Chou vert, émincé
56 g
Carotte, en juliennes
Pas inclus dans votre livraison
1.33 cs
Huile*
¼ cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Peel, then cut onion into ½-inch rounds (keeping rings together).
- Add onions to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper.
- Roughly chop cilantro.
- Halve buns. Brush 1/2 tsp oil onto cut side of each half.
- Combine half the mayo, half the lime zest and half the chipotle powder. (TIP: Use less chipotle if you want a milder sauce!)
- Combine lime juice, remaining lime zest, remaining mayo and 1/4 tsp (1/2 tsp) sugar large bowl.
- Add cabbage, carrots, feta and half the cilantro.
- Season with salt and pepper, then toss to combine. Refrigerate until ready to serve.
- Pat turkey dry with paper towels. If applicable, cut into 2 (4) equal pieces so you have 2 (4) pipeces total.
- Using a mallet or heavy-bottomed pan, carefully pound each piece of turkey until 1/2-inch thick.
- Season with Mexican Seasoning and remaining chipotle powder. (TIP: Omit chipotle powder if you prefer milder turkey!)
- Add turkey to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then toss to coat.
- Assemble buns, onions, turkey, a clean plate for cooked turkey, foil and any tools on a large platter. Head out to grill!
- Add turkey to one side of grill. Close lid and grill, flipping once, until turkey is cooked through, 6-8 min per side.**
- Transfer cooked turkey to the clean plate. Cover with foil to keep warm.
- Meanwhile, add onions to other side of grill. Close lid and grill, flipping once, until tender, 5-7 min per side.
- Return to the same plate.
- When turkey and onions are done, add buns to the grill, cut-sides down. Close lid and grill buns until toasted, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
- Thinly slice turkey.
- Separate onion rings.
- Spread chipotle mayo onto top and bottom buns.
- Stack turkey, onions and some slaw onto bottom buns. Close with top buns.
- Divide sandwiches and remaining slaw between plates.
- Sprinkle remaining cilantro over slaw.
- Squeeze a lime wedge over slaw, if desired.